Learn About Underground Meats
With inventive flavors from ingredients like savory and sweet black garlic and botanical gin, the salami from Wisconsin-based Underground Meats is made in the same tradition of culinary craftsmanship that drove its founders’ previous venture: catering. Beginning in 2009 as an extension of the catering business, Underground Meats moved into a new production facility in 2019, where it could produce salami wholesale to sell across the country. Across the years, Underground Meats has worked to support local meat producers who raise hogs sustainably. Their production also brings sustainability into focus in their own processes, including wrapping their cured meats in paper packaging to cut back on plastic waste.
Part of the ethos of Underground Meats is building relationships with all entities across the supply chain, from meat producers to processors to transporters to buyers. In this light, selling to cooperative grocers is a natural fit for their company and brand: building transparent connections with local businesses who are also invested in local food systems and reducing environmental impacts. Ultimately, for Underground Meats, selling to co-ops gets their salami in front of customers who also share the same values they do, and who understand the importance of supporting local foodways.